Serving Tradition Through Renovation: Notre Dame’s Temporary Kitchen Solution
Client
University of Notre Dame
The Need
Temporary, state-approved kitchen with high-capacity dishwashing before school start.
The Solution
Cook and dishwash modular units with attached cold storage for cooler and freezer.
Delivering a Fast, Flexible, and Fully Compliant Dining Solution
The University of Notre Dame, renowned for its breathtaking architecture and deep-rooted traditions, faced a unique challenge during its dining hall renovations—continuing to serve thousands of meals daily without compromising quality or service. With limited space available near the existing dining hall and the urgent requirement of having a fully operational, Indiana state-approved kitchen before the start of the academic year, the clock was ticking. Complicating matters further, the facility required a high-capacity dishwasher to keep up with the volume of student meals.
Kitchens To Go was awarded the project in April 2025 and quickly set plans in motion to deliver a complete modular solution by July. This compressed timeline required seamless coordination between university departments and the KTG team to ensure the new facility met stringent state regulations and operational demands.
The solution included a cook unit and a dishwash modular unit, each designed for maximum efficiency and comfort for kitchen staff. Attached cold storage units provided both cooler and freezer space, ensuring the university could maintain its broad and fresh menu offerings. By positioning the units adjacent to the existing dining hall, KTG minimized operational disruptions and allowed staff to maintain familiar workflows.
Notre Dame chose Kitchens To Go not only for the quality and adaptability of its modular facilities but also for the company’s proven ability to meet critical deadlines. From design through delivery, the KTG team worked with precision to have the complex ready for health inspections and operational testing well before the first day of classes.
Implementation was not without challenges. Limited available space required creative layout planning to optimize flow while meeting safety and code requirements. Additionally, coordinating delivery and installation on an active campus demanded careful scheduling to avoid disrupting other summer construction and events. Notre Dame’s facilities, foodservice, and project management teams remained actively engaged throughout, ensuring every detail aligned with the university’s high standards.
When the new modular complex went live, the impact was immediate. Students enjoyed uninterrupted meal service, and kitchen staff quickly adapted to the well-equipped, efficient space. The high-capacity dishwashing system proved vital in keeping operations running smoothly during peak meal times.
Long-term, the modular kitchen solution not only kept dining services on track during renovations but also demonstrated Notre Dame’s commitment to preserving the student experience, even amid significant campus upgrades. The partnership between the University and Kitchens To Go showcased how strategic planning, adaptability, and quality infrastructure can overcome the most pressing logistical challenges.
By delivering on time, on spec, and in full compliance with state regulations, Kitchens To Go ensured that the traditions of Notre Dame’s dining experience remained intact—proving once again that great meals are just as much a part of campus life as academics, athletics, and community.
Kitchens To Go provides mobile, modular and containerized solutions for projects of any timeframe. Markets and conditions are changing constantly, however, so please connect with us to find out what options are currently available for your project’s need and timeline.
